Preheat your oven to 400°F (200°C). In a large bowl, toss diced butternut squash with olive oil, salt, and black pepper until evenly coated. Spread the seasoned squash on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.

While the squash roasts, bring a large saucepan over medium heat. Melt butter, then add minced garlic, sautéing for about 1 minute until fragrant. Stir in the orzo pasta and toast it for 2 minutes, stirring frequently until it turns lightly golden.

Pour in the vegetable broth, ensuring it covers the orzo completely. Bring it to a gentle simmer, stirring occasionally. Allow the orzo to cook for 10-12 minutes until tender, and most of the liquid has been absorbed.

Once the orzo is cooked, remove the saucepan from heat. Stir in grated Parmesan cheese and heavy cream, creating a rich, creamy texture. Add the fresh baby spinach and cook for 1-2 minutes until it wilts.

Gently fold the roasted butternut squash into the orzo mixture, ensuring it is evenly distributed. Check for seasoning and adjust with additional salt and pepper if desired.

Spoon the creamy orzo with roasted butternut squash and spinach into bowls, garnishing with extra Parmesan or a drizzle of olive oil. Serve immediately.